Oat brittle is a fabulous idea for gift-giving over the holidays, especially for nut allergy sufferers who can rarely indulge in any kind of brittle! Nut lovers will be happy, too!
This was originally published on December 1st, 2014.
It’s already December and time to start thinking about the holidays! Someone recently requested my oat brittle recipe as I use it in my Sticky Toffee Porridge, but didn’t have the directions on how to make it. I thought posting the recipe now would “kill two birds with one stone” (I never really did like that idiom-but you get it).
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Oat brittle is a fantastic option for those with nut allergies, since many brittles are made with tree nuts or peanuts. It’s also a great idea to make for gifts over the holidays, or to crush up and use in desserts, or as a topping.
Another nut free recipe for the holidays: Gluten Free Yule Log
This is similar to the way I used it in my sticky toffee porridge recipe. Of course, if there are no nut allergies, you can substitute a combination of oats and nuts, too. Let me know how you like it best!
Oat Brittle Recipe
adapted from an old Scottish recipe book with no author
FULL PRINTABLE RECIPE BELOW
- 1 cup (100 g) toasted* oats (old fashioned, or steel cut oats)
- 1 cup (200g) sugar
- 1/2 cup (firmly packed) (80 g) brown sugar
- 5 oz water
- 3 oz Lyle’s Golden Syrup (available in many UK shops and grocery stores)
- 1 oz (28 g) good quality butter
- 1/8 tsp baking soda
*Toast oats in a heavy pan (like cast iron) on the stove, over medium heat for a few minutes until they just begin to brown, or on a tray in the oven (about 350˚ F/175˚ C) watching closely and stirring often so they don’t burn.
Place the sugars, Golden Syrup and water in a heavy pan over low heat.
Stir occasionally with a wooden spoon until the sugar has completely dissolved.
Add butter and bring to a boil, but do not stir once the butter has melted.
Simmer gently until a little of the mixture dropped into cold water separates into brittle threads (310˚ F/154˚ C on a candy thermometer).
Allow the brittle to cool completely then break into pieces as desired. Store in an airtight jar or tin.
If using the oat brittle for sticky toffee porridge or for other desserts, crush into small pieces.
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Here’s another candy that’s nut-free and great for holiday gifting: Mounds or Bounty copycat coconut candy.
- 4 oz (100 g) toasted oats (old fashioned, or whichever kind you prefer)
- 7 oz (200g) sugar
- 3 oz (80 g) brown sugar
- 5 oz water
- 3 oz Golden Syrup (available in many UK shops and grocery stores or Amazon)
- 1 oz (28 g) butter
- 1/8 tsp baking soda
- Place the sugars, Golden Syrup and water in a heavy pan over low heat, stirring occasionally with a wooden spoon until the sugar has completely dissolved.
- Add butter and bring to a boil, but do not stir. Simmer gently until a little of the mixture dropped into cold water separates into brittle threads (310˚ F/154˚ C on a candy thermometer).
- Stir in the baking soda, then add the oats and stir quickly; pour onto a buttered or silicone lined cookie sheet.
- Allow to cool completely then break into pieces as desired. Store in an airtight tin. If using for Sticky Toffee Porridge or for other desserts, crush into small pieces.
Great for gifts when given in a jar or tin with a pretty bow or ribbon.
Nutrition Information:Yield: 12 Serving Size: 2
Amount Per Serving:Calories: 74Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 18mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 2g
Nutrition information is only estimated.
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